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In this study, nine different experimental groups were prepared by cooking meatball samples 5, for 7,5 and 10 minutes at 150, 200 and 250 ℃. Some chemical analysis including fat, protein, thiobarbituric acid contents and pH were applied to samples. The amount of Heterocyclic Aromatic Amines (HAA) of the samples treated byheat at 250 ℃ for 7,5 minutes had highest value, 0.42 ng/g. IQ (2-amino-3-metilimidazo[4,5-f]kinolin) and PhIP (2-amino-1-metil-6-fenilimidazo[4,5-b] piridin) were detected for the samples subjected to 250 ℃ heat treatment. HAA was not detected in the samples cooked at 7,5 for 10 minutes and 200 ℃, whereas MeQIx was found to be 0.17 ng/g for the samples baked for 5 minutes. Consequently, it was detected that the amount of HAA in all groups was below the 1 ng/g. which makespossible to comment chosen parameters for cooking meatballs is appropriate for formation of HAA.

Dietary fibers have positive effects on the product structure thanks to their technological features. The aim of this study is to determine the effect of dietary fibers obtained from purple and orange sweet potato varieties on heat-treated sucuks. For this purpose, dietary fibers were produced from sweet potato varieties and their characterizations were determined. Then, sweet potato fibers were added to the sucuks in the amount included in their formulation and the effects of dietary fiber change were examined in terms of physicochemical, bioactive, textural and sensory. In this context, it was determined that the color change in sweet potatoes affected the color properties of the dietary fibers obtained. In addition, it was observed that the hardness value was the highest (1715.35 g) in sucuks to which orange sweet potato starch, which has high oil and water binding values, and the sweet potato fibers changed the product properties compared to the control group. Total phenolic content of sucuks was determined in the range of 60.57-130.45 mg/ml gallic acid and it was determined that sweet potato fibers increased the phenolic content. As a result of the study, it was determined that sweet potato dietary fibers are an alternative additive for sucuks.

Pulsed UV light application has been a method used frequently in ensuring food safety recently. UV treatment is used in many areas including the food industry through UV treatment and high inactivation power. Pulsed UV light, which is an effective microbial inactivation method that takes place in a shorter time in solid and liquid foods, as it is accepted as an alternative to continuous UV light application, is a promising alternative to both chemical and thermal decontamination methods in the food industry. In this study, pulsed UV light was applied on ready-to-consumption packaged turkey salami samples. In order to ensure food safety and reduce consumer anxiety, the effect of pulsed UV light application of different time and distance on turkey salami slices contaminated with Listeria monocytogenes in equal thickness in order to use UV light was investigated. The effect of pulsed UV application on the microbial inactivation efficiency of the salami surface and the quality of the salami were evaluated. In pulsed UV light system, 3 different distances of quartz glass to samples will be 5-8-13 cm and sliced salami in 3 different periods of 15-30-60 sec. The results of the study showed that pulsed UV light method could be used effectively in inactivation against L. monocytogenes on the salami surface as an alternative to thermal and chemical methods. It was determined that L. monocytogenes inactivation increased as the distance to the quartz lamp decreased and the application time and total energy dose increased. The highest inactivation was obtained after 5 cm 60 sec pulsed UV light treatment.

Background and Design: Isotretinoin is a widely used retinoid for the treatment of many dermatological conditions notably in acne with many known side effects. This study aims to investigate the effects of isotretinoin on anti-Mullerian hormone (AMH), follicle stimulating hormone (FSH) and total antral follicle count (TAFC) as the indicators of ovarian reserve (OR) and also aims to investigate the frequency of menstrual irregularities (MI). Materials and Methods: Ninety-two reproductive women were included in this prospective controlled study. Study group is consisted of 32 healthy control, 29 low-dose (0.4-0.6 mg/kg/day mean: 0.56±0.06) and 31 high-dose isotretinoin received patients (0.7-1.1 mg/kg/day mean: 0.94±0.11). AMH, FSH and TAFC were evaluated before and at 6th month of treatment in the treatment group, while AMH and FSH levels were evaluated in the control group. Results: Mean AMH level of treatment group at the 6th month of treatment was significantly lower than the level prior to treatment and that of the control group (p

The aim of this study was to investigate preservation of the microbiological, chemical and sensory quality of chicken meatballs during storage time by using rosemary essential oil (REO) coated vacuum packaging materials at +4°C. The treatments of chicken meatballs examined in the present study were done by vacuum packaging and packaging materials were prepared by using REO coating 0.3% for group A, 0.5% group B and control group without any additive. The chicken meatballs were analyzed for microbiological (Psychrophilic total viable counts, Enterobacteriaceae, Lactic acid bacteria and Yeast/Mold), chemical (pH and thiobarbituric acid values) and sensory (appearance, taste and general acceptability) parameters. In the study, the microbiological quality of chicken meatballs in samples coated with vacuum packaging with REO had better shelf life compared to control group. The REO 0.3% treatment group samples resulted in a shelf life extension for 9 days compared to the control group samples with a shelf life of 5 days. Thiobarbituric acid values were found to be lower in REO coated groups compared to control. This study was shown that, vacuum packaging materials coated with REO are effective against microbial growth and lipid oxidation and improves sensory qualities of chicken meatballs.

In the present study, essential oils were used in order to reduce the nitrite in beef Mortadella, and the red beet extract was used instead of carmine. Beef Mortadella samples containing thymol and rosemary essential oils and red beet extract were produced. Chemical, physical, sensorial, and microbiological analyses were performed during the storage period. The antimicrobial and antioxidant effects of nitrite can be achieved by using thymol and rosemary essential oils. Thiobarbituric acid values of nitrite-free samples were found to be higher than nitrite-containing samples. Redness values of samples containing red beet extract and samples containing nitrite were highest. It can be recommended to use rosemary essential oil and red beet extract in reduced-nitrite and carmine-free meat products. The rosemary essential oil was reported to be more acceptable than thymol from sensorial aspect, although thymol has high antimicrobial and antioxidant effects and high phenolic content when compared with rosemary essential oil.

Peynir altı suyu, süt teknolojisinde geniş bir üretim alanı bulan peynirin yapımı sonucu oluşan, yan ürün olarak nitelendirilen bir süt ürünüdür. Bu çalışmada peynir altı suyunun kullanım alanını artırmak amaçlanmıştır. Peynir altı suyunun probiyotik süt ürünü olan kefir üretiminde kullanımı incelenmiştir. Süte %2 oranında kefir danesi ve farklı oranlarda peynir altı suyu ilave edilerek fermantasyona bırakılmıştır. A grubu (%25 Peynir altı suyu), B grubu (%50 Peynir altı suyu), C grubu (%75 Peynir altı suyu) ve peynir altı suyu ilave edilmeyen K grubu olmak üzere 4 grup oluşturulmuştur. Grupların, +4oC’deki depolamanın 1., 3., 5., 7., 14. ve 30. günlerindeki fizikokimyasal (pH, titrasyon asitliği, kuru madde, renk tayini, vizkozite), mikrobiyolojik (Lactococ spp. , Lactobacil spp. , maya, toplam aerob mezofil bakteri sayısı (log kob/ml)) ve duyusal (görünüş, tekstür, koku ve tat) özellikleri incelenmiştir. Kefir örneklerinde peynir altı suyunun artan oranlarda kullanımının; yağ (%), viskozite (cp), renk değerleri (L*, a* ve b*), laktik asit bakterileri ve maya sayısı (log kob/ml) üzerine etkisi önemli bulunmuş (p0,05). Fiziksel, kimyasal ve mikrobiyolojik analiz bulguları açısından A, B ve K grubu örnekleri kabul edilebilir özellikte bulunurken, duyusal analiz değerlendirmelerine göre C grubu kabul edilebilir özellikte bulunmamıştır., Whey is a byproduct produced in the process of making cheese, which, in turn, comprises a major element of dairy industry. The present study aims to come up with new areas of use for whey. For this purpose, the use of whey in making kefir, which is a probiotic dairy product. Milk is subjected to fermentation after the addition of 2% kefir base, and various amounts of whey. Group A (containing 25% whey), Group B (containing 50% whey), Group C (containing 75% whey) and Group K which does not contain any whey are the four groups analyzed in the study. The groups were analyzed in terms of their physico-chemical characteristics (pH, titration acidity, dry matter, color, viscosity), microbiological characteristics (lactococ spp. (log kob/ml), lactobacil spp. (log kob/ml), base (log kob/ml), total aerobic mesophyll bacteria count (log kob/ml)) and sensory characteristics (look, texture, smell and taste), on the 1st, 3rd, 5th, 7th, 14th, and 30th days of storage at +4°C. In kefir samples thus analyzed, increasing amounts of whey were found to have a significant (p0.05). In terms of physical, chemical and microbiological analysis results, all groups were found to exhibit acceptable features, whereas group C was not found to be acceptable in terms of its sensory characteristics.

Gıda hammaddesinin depolama, taşıma veya işleme sırasında renk kaybı olmaktadır. Yapay renklendiricilerin fizikokimyasal özelliklerinin doğal renklendiricilere göre üstün olması, gıda sanayinde çok geniş bir kullanım alanı bulmalarına neden olmuştur. Yapay renklendiricilerin çeşitli sağlık sorunlarına yol açtığı belirtilmiştir. Yapay renklendiricilerin kullanıldığı şekerlemelerin ve meyveli içeceklerin çocuklarda davranış bozukluklarına yol açtıkları kaydedilmiştir. Çocuklar yetişkinlere göre daha çok renklendirici içeren şekerleme ve içecek tükettiği için daha fazla yapay gıda renklendiricisi tüketebilirler. Son yıllarda özellikle büyük otel mutfaklarında hem dekor amaçlı hem de çocukların cazibesini kazanmak amacıyla çeşitli renklendiriciler kullanılmaktadır. Mutfaklardaki üretilen ürün yelpazesi genişledikçe kullanılan doğal olmayan dekor malzemesi de artmaktadır.Ülkemizde, yaz turizm sezonunun açılmasıyla çocuklu ailelerin tercih ettikleri otellerin doluluk oranı da artmaktadır. Özellikle bu tarz otellerin mutfaklarında yapay renklendiricilerin kullanımının kontrol altına alınması ve azaltılması sağlanmalıdır. Bunun yanı sıra, yapay renklendiriciler yerine doğal renklendiriciler tercih edilmelidir. . Bu renklendiriciler hazır olarak temin edilebileceği gibi, mutfakta da elde edilebilir. Böylelikle çocuk dostu turizm işletmesi kriterleri belirlenirken, çocuk menülerinde kullanılan malzemelerin, özellikle renklendiricilerin, hazır ve yapayları yerine ev yapımı ve doğal olanlarının kullanılacağının taahhüt edilmesinin o işletme için artı puan olarak değerlendirilmelidir., Colour loss of food may occur during storage, transport or processing. The fact that the physicochemical properties of artificial colorants are superior to those of natural colorants have led to a widespread use in the food industry. Artificial colorants have been reported to cause various health problems. It has been noted that candies and fruit drinks used in artificial colorants cause behavioural disorders in children. Children may consume more artificial food colorants because they consume more colouring-containing confectionery and beverages than adults. In recent years, various colorants have been used especially in big hotel kitchens both for decoration purposes and for gaining children's attraction. As the product range in the kitchen expands, the artificial decor material used increases.The occupancy rate of the hotels preferred by the families with children is also increasing with the opening of the tourism season. In particular, the use of artificial colorants should be controlled and reduced in such kitchens. In addition, natural colorants should be preferred to artificial colorants. These colorants can be readily purchased, as well as can be prepared in the kitchen. Thus, while the criteria for child-friendly tourism management are set, the commitment to use homemade and natural ones instead of ready-made and artificial ones, especially colouring materials used in children's menus should be regarded as a plus point for that business.

In this study, cleaned andfrozen squid (Todarodes pacificus) samples were examined for E. coli, Pseudomonas spp., L.monocytogenes and coagulase (+) S. aureus. One hundred squid samples, which were inring shaped and frozen in styrofoam plates, were collected from different salepoints and brought to the laboratory under the cold chain. Each styrofoam dishcontaining 6-8 cm diameter ring squid with 500 g of weight was regarded as onesample. In the study, 7 samples of E. coli (7%), 10 samples of Pseudomonasspp. (10%), 8 samples of coagulase (+) S. aureus (8%) and 5 samples of L.monocytogenes (5%) were determined in all samples examined. The highestnumbers of E. coli Pseudomonasspp. and coagulase (+) S. aureus counts in squid samples, were 4.7x103KOB/g, 7.0x102 KOB/g and 8.9x102 KOB/g, respectively.Findings indicate that, some of thesquid samples were contaminated with bacteria that would endanger publichealth. It has been showed that microbiological controls of squid sold in themarket should be performed frequently and precautions should be taken toprevent contamination during production., Bu çalışmada, temizlenmiş ve dondurulmuş kalamar (Todarodespacificus) örnekleri E. coli, Pseudomonas spp., L.monocytogenes ve koagülaz (+) S. aureus açısından incelenmiştir.Halka şekli verilip strafor tabaklarda dondurularak satılan 100 adet kalamarörneği farklı satış noktalarından toplanarak, soğuk zincir altında laboratuaragetirilmiştir. Yaklaşık olarak 500 g ağırlığında ve içerisinde 6-8 cm çapındahalka kalamar bulunan her bir strafor tabak bir örnek olarakdeğerlendirilmiştir. Çalışmada incelenen örneklerin 7’sinde (%7) E. coli,10’unda (%10) Pseudomonas spp., 8’inde (%8) koagülaz (+) S. aureusve 5’inde (%5) L. monocytogenes tespit edilmiştir. Kalamar örneklerindeen yüksek E. coli, Pseudomonas spp. ve koagülaz (+) S. aureussayısı sırasıyla, 4.7x103 KOB/g, 7.0x102 KOB/g ve 8.9x102KOB/g olarak tespit edilmiştir. Yapılan incelemeler sonucunda, kalamarörneklerinin bir kısmının halk sağlığını tehlikeye sokacak bakterilerlekontamine olduğu belirlenmiştir. Piyasada satılan kalamarların mikrobiyolojikkontrollerinin sıklıkla yapılması ve üretim sırasında kontaminasyonun önünegeçecek tedbirlerin alınması gerektiği ortaya konulmuştur.

Human physique has been ignored in forensic field up to date, but for a reliable identification it is without doubt of importance. The main aim of the present study is to examine whether it is possible to estimate the somatotype components from anthropometric measurements and/or proportions and to evaluate its use in forensic anthropology. The study was held on 220 healthy male subjects aged between 18.05-62.52 years. After anthropometric measurements had been taken, somatotypes of each individual were rated by Heath-Carter technique. Additionally, some proportional variables were also evaluated. Of 220 subjects randomly selected 170 were accepted as calibration group and the remaining 50 as validation group. Regression equations were established to estimate somatotype components depending on the measurements taken from the calibration group by stepwise regression model and tested on the validation group. The results of our statistical analysis indicate that proportional variables are better predictors for somatotype components than direct anthropometric measurements. The ratios of knee, hip and elbow breadth over body height are the best indicator respectively for body typology. On the other hand, when the anthropometric measurements were evaluated knee breadth was observed to bethe best indicator for somatotype prediction. Mesomorphy is the somatotype component that could be estimated with a maximum reliability, followed by ectomorphy and endomorphy. The tests on the validation group shows that somatotype components could be estimated with an estimation error about one unit. As a conclusion, our findings indicate that body typology could be estimated depending on anthropometric measurements or ratios and used for identification in forensic field.

Since the human scapula exhibits sexually dimorphic features, ithas been examined in detail in recent years, especially in termsof direct anthropometric measurements. During theseinvestigations, only very few authors have used derived variable(area of the glenoid cavity) and they reported that thismeasurement could be used for estimating sex. However, otherareal variables of the scapula have not been studied to determinewhether they contribute to predicting sex. Therefore, we aimedto clarify the question of whether derived variables, as well asdirect measurements, could contribute to sex estimation. In thepresent study, four direct scapular measurements were takenfrom the magnetic resonance images (MRI) and we thencalculated two derived variables from 99 male and 105 femaleadults’ scapulae. Direct measurements are infraspinous fossaheight (IFH), maximum scapular breadth (MB), glenoid cavitylength (GCL), axillar bone length (ABL), and maximum spinelength (MSL). Derived areal variables are MB*IFH and MSL*IFH.Univariate discriminant function analysis yielded overall sexprediction success rates ranging from 82.4% to 67.5%. As a singlederived variable, MB*IFH, was the most discriminative for sexingthe individuals. Multivariate discriminant analysis yielded 90.5%success in correct sex assign by using three parameters (ABL,GCL, and MSL). These results demonstrate that the analysis ofscapular size provides a highly accurate tool for assigning sex.

Sex, age, and body height are of fundamental importance in theidentification of individuals in medicolegal investigations. Bodyheight can be calculated more accurately from the measurementsof main long bones of upper and lower limbs. In case of a lack oflimb segments or the long bones of the extremities, thedimensions of the head, face, and sternum are thought to begood predictors for living stature. In the present study, thecorrelation between the measurements of the head, face andsternum and body height was examined and univariate andmultivariate regression equations were developed. Anthropometric measurements were taken on 108 healthy male subjectswith a mean age of 22.4 years (SD = 3.35 years). Equations wereconstructed based on the measurements taken from the studygroup (Group I, n = 54) and tested on a cross validation group(Group II, n = 54). The univariate analyses revealed that themeasurements studied could not be used for estimating bodyheight. With multivariate equations considered, the bestpredictors for stature are sternum length and total face height.Therefore, it is concluded that the only way to estimate staturereliably are the latter two variables combined when the craniumand sternum were brought for medicolegal examinations.

Age estimation alongside determination of sex, height, andancestry is of utmost importance for an accurate identification ofthe victim in forensic cases. On the other hand, reliable ageestimation in living individuals is of significance in both judicialand ethical terms, especially with regard to the evaluation ofcriminal liability, and is becoming increasingly important as aresult of rapid increase in immigration movements in the globalscale. Most studies related to age estimation so far haveinvestigated degenerations or developmental process of eithertooth or skeletal system. Our aim in this preliminary study is tocalculate regression equations to be used in age estimation usingmandible size in children aged 18 or below and to evaluate itsreliability. We evaluated 140 cephalometric images from patientswith skeletal Class I closure. All images were obtained from thearchive of Başkent University, Faculty of Dentistry, Department ofOrthodontics. In every image, seven anthropometric measurements were performed: gonion-menton (Go-Me), gonion-gnathion,(Go-Gn) condylion-gonion (Co-Go), condylion-gnathion (Co-Gn),gonial angle, SNA, SNB, and ANB. The last three parameters wereused to determine whether the skeletal development of maxillaand mandible were within normal limits, and not included inequations for age estimation. Statistical analysis results revealedthat the distance from condylion to gnathion showed the highestlevel of correlation with age (71.3%) (P

Bu çalışma, Mersin'de satışa sunulan toplam 150 et ürünündeki (50 adet sucuk, 50 adet salam ve 50 adet sosis) kalıntı nitrat ve nitrit düzeyini belirlemek amacıyla yapılmıştır. Ürünler yerel marketlerden rasgele toplanmıştır. Salam, sosis ve sucuk örneklerinde kalıntı nitrat ve nitrit değerleri HPLC yöntemi ile belirlenmiştir. Sucuk örneklerinin 5 tanesinde, salam örneklerinin 7 tanesinde ve sosis örneklerinin ise 9 tanesinde belirlenen kalıntı nitrit değeri 7.5 mg/kg'm üzerinde bulunmuştur. Salam, sosis ve sucuk örneklerinde kalıntı nitrat ve nitrit değerleri HPLC yöntemi ile belirlenmiştir. Toplanan numuneler içerisindeki en yüksek kalıntı nitrat ve nitrit değerleri sırasıyla, sucuklarda 218.2 ve 178.32, salamlarda 143.58 ve 42.28 ve sosislerde ise 169.05 ve 42.46 ppm olarak belirlenmiştir. Piyasadan toplanan örneklerdeki kalıntı nitrit ve nitrat düzeyleri, gıda kodeksinde belirtilen limit değerlerinin altında bulunmuştur. Bu sonuçlar gıda güvenliği açısından önemlidir., This study was aimed to determine the levels of residual nitrate and nitrite of totally 150 meat products (50 pieces dry fermented sausages, 50 pieces salami and 50 pieces sausages) in Mersin province. The levels of residual nitrate and nitrite in salami, sausage and dry fermented sausage samples were detected by HPLC method. The products were randomly collected. The residual nitrite values were detected over 7.5 mg/kg in five of dry fermented sausages samples, in seven of salami samples and in nine sausages samples. The high residual nitrate and nitrite values in collected samples were determined as 218.2 and 178.32 ppm in dry fermented sausages, as 143 58 and 42.28 ppm in salami and as 169-05 and 42.46 ppm in sausages, respectively. The levels of residual nitrate and nitrite in these samples were found as below the limit values of Codex. These results are important in terms of food safety.

The aim of this study was to determine the carotid bifurcation level in relation with the hyoid bone and mandibular angle. Common carotid artery is the largest artery in the neck, and it gives off two terminal branches, namely external and internal carotid arteries. The bifurcation level of it shows variations, however it is usually situated at the level of C4 vertebra or at the upper border of thyroid cartilage. On the other hand, carotid bifurcation may be situated as low as T3 vertebra, or as high as the level of hyoid bone. In this study, conventional angiographic images of 112 patients were used. The distances of carotid bifurcation to hyoid bone and mandibular angle were measured on those images. In addition, right and left side difference was determined. The distance of carotid bifurcation level to the mandibular angle was measured as 21.26 ± 8.57 mm on the right and 20.25 ± 8.75 mm on the left side in males, and 19.72 ± 8.89 on the right, and 18.5 ± 9.25 mm on the left side in females. Distance between the carotid bifurcation level and hyoid bone ranged 1.94 ± 12.69 mm in female and 3.04 ± 9.00 mm in male on the left side. Having information about the level of carotid bifurcation is important in surgical and radiological procedures for determining the appropriate surgical procedure, and to prevent complications. We believe that the results of this study will shed light to planning of all interventions concerning common carotid artery. El objetivo de este estudio fue determinar el nivel de bifurcación carotídea en relación con el hueso hioides y el ángulo de la mandíbula. La arteria carótida común es la arteria más grande del cuello, y tiene dos ramas terminales, las arterias carótidas externa e internas. El nivel de bifurcación muestra variaciones, sin embargo suele situarse a nivel de la cuarta vértebra cervical o en el margen superior del cartílago tiroideo. Por otro lado, la bifurcación carotídea puede estar situada tan baja como a nivel de la tercera vértebra torácica, o tan alta como a nivel del hueso hioides. En este estudio se utilizaron imágenes angiográficas convencionales de 112 pacientes. Se midieron las distancias de la bifurcación carotídea con el hueso hioides y el ángulo de la mandíbula en esas imágenes. Además, se determinó la diferencia entre los lados derecho e izquierdo. La distancia entre el nivel de bifurcación carotídea y el ángulo de la mandíbula se midió, siendo de 21,26 ± 8,57 mm a la derecha y 20,25 ± 8,75 mm en el lado izquierdo, en los hombres, y 19,72 ± 8,89 a la derecha y 18,5 ± 9,25 mm a la izquierda en mujeres. La distancia entre el nivel de bifurcación de la carótida y el hueso hioides osciló entre 1,94 ± 12,69 mm en mujeres y, 3,04 ± 9,00 mm en hombres, en el lado izquierdo. La información sobre el nivel de bifurcación carotídea es importante en los procedimientos quirúrgicos y radiológicos para determinar el procedimiento quirúrgico apropiado y prevenir complicaciones. Creemos que los resultados de este estudio arrojarán luz a la planificación de las intervenciones relacionadas con la arteria carótida común.

Bu çalışmada, aynalı sazan balığından (Cyprinus carpio L., 1758) elde edilen kıymaya çeşitli katkı maddeleri ilave edilerek balık köftesi yapılmıştır. Köfteler biri kontrol (grup A) olmak üzere, diğerlerine %0.5 (grup B) ve %1(grup C) oranlarında eugenol ilave edilerek üç gruba ayrılmıştır. Muhafaza süresi boyunca meydana gelen mikrobiyolojik, kimyasal ve duyusal değişimler incelenmiştir. Mikrobiyolojik analiz sonuçlarına göre A grubu B ve C grubuyla karşılaştırıldığında değerler yüksek bulunmuştur (P

ÖZETAmaç: Özellikle adli olgularda güvenilir nitelikte bir kimliklendirmenin gerçekleştirilebilmesi için boy uzunluğu büyük önem taşımaktadır. Matematik yöntemle gerçekleştirilen boy tahminlerinde bir kemikten ya da vücut bölümünden alınan ölçümün boya oranı göz önünde bulundurulmaktadır. Ancak vücut oranları aynı toplum içinde dahi çeşitli etkenlere bağlı olarak farklılıklar gösterebilir. Bu çalışmada kimliklendirilecek olan bireyin dahil olabileceği olası sosyoekonomik katmanı da göz önünde bulundurarak boy tahminine ilişkin daha doğru sonuçlara ulaşmaktır.Katılımcılar ve Yöntem: İki aşamada gerçekleştirilen çalışmada ilk aşamada tibia uzunluğu, ikinci aşamada ise el boyutları aynı doğrultuda değerlendirilmiştir. Çalışmanın ilk aşamasına 735, ikinci aşamaya ise 403 birey katılmıştır. Herhangi bir kalıtsal yada kazanılmış malformasyonu olan bireyler çalışmaya dahil edilmemiştir. Sosyoekonomik katman anne eğitim düzeyi göz önünde bulundurularak değerlendirilmiştir.Bulgular: Boy tahmini bağlamında tibia uzunluğuna dayanılarak oluşturulan regresyon eşitliklerinin güvenilirliği erkeklerde R2 = 0,618, kadınlarda ise R2 = 0,394 olarak bulunmuştur. El boyutları değerlendirildiği zaman boy tahminine yönelik en güvenilir sonuçlara el uzunluğuna dayanılarak oluşturulan regresyon eşitlikleri ile ulaşılmıştır. Erkekler için R2 = 0,365 – 0,395, kadınlar için R2 = 0,347 – 0,336 olarak saptanmıştır. Sonuç: Anne eğitim düzeyi göz önünde bulundurularak oluşturulan gruba özgü regresyon eşitlikleri kullanıldığı zaman tahminlerin isabet dereceleri pratik kullanımda araştırmacılara katkı sağlayacak anlamlı bir farklılığın bulunmadığını vurgulamaktadır.Anahtar sözcükler: Tibia uzunluğu, el boyutları, anne eğitimi, boy tahminiSUMMARYAim: In forensic cases for a reliable identification body height is of importance for the investigators. For the estimations by using mathematical method the ratios of an isolated bone or body part to stature gains importance. However body ratios may change due to several environmental factors even in the same population. The main aim of the present study is to do more accurate estimations by using socioeconomic group specific regression equations. Subjects and Method: In the first stage of the present study tibia length and in the second stage hand dimensions were evaluated related with stature estimation. 334 male and 401 female, a total of 735 individuals were participated in the first stage, 148 male and 255 female, a total of 403 individuals were participated in the second stage. The individuals who have congenital or acquired malformations were excluded from the study. Mother education was taken in to consideration in order to evaluate socioeconomic status.Results: Determination co-efficiencies for the regression equations based on tibia length was R2 = 0.618 for males and R2 = 0.394 for females. Group-specific equations were also calculated taking mother education in to consideration. However it was observed that these equations did not increase the accuracy of the estimations. When hand dimensions were evaluated equations based on hand length have the most accurate estimations. For male R2 = 0.365 – 0.395, for females R2 = 0.347 – 0.336. Similarly group specific regression equations based on hand length were also calculated. However it was observed that the formulae did not cause an increase in the reliability of the estimations. Conclusion: Group-specific regression formulae, calculated taking mother education in to consideration, do not help investigators to make more accurate estimations in practice. Keywords: Tibia length, hand dimensions, mother education, stature estimation